Ingredients

• 2 pounds ground chuck, 80 percent to 85 percent lean
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 thin slices Chihuahua or provolone
• 4 good-quality hamburger buns, toasted
• Green Chili Sauce, recipe follows
• Romaine lettuce leaves, optional
• 4 thick slices beefsteak tomatoes, optional
• Pickled jalapenos, optional
• Green Chile Sauce:
• 2 poblano chiles, grilled, peeled, seeded, and chopped
• 1 medium white onion, grilled and chopped
• 1 to 2 cloves garlic, chopped
• 2 tablespoons chopped fresh epazote, or fresh oregano leaves
• 1/4 cup cold water
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
3. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.